Stop wasting, start tasting! Design speculations for reducing food waste in the hospitality sector

Hüseyin Uğur Genç; Mert Yıldız; Hakan Yılmazer; Aykut Coşkun

doi:10.1145/3301019.3323880

Stop wasting, start tasting! Design speculations for reducing food waste in the hospitality sector

Hüseyin Uğur Genç, Mert Yıldız, Hakan Yılmazer, Aykut Coşkun

Research output: Chapter in Book/Conference proceedings/Edited volume › Conference contribution › Scientific › peer-review

1 Citation (Scopus)

Abstract

Food is an essential nutritional source for all humans, yet tons of food is wasted at an increasing rate each year. Although previous HCI studies examined this issue, most of this work focuses on the domestic context. To the best of our knowledge, no study explored the food waste in hospitality sector from a design perspective. Addressing this gap, we made observations and interviews in a high-end hotel restaurant kitchen to better understand the sources of food waste in restaurants. From our findings, we envisioned three design speculations which can inspire HCI researchers and practitioners explore this issue further.

Original language	English
Title of host publication	DIS 2019 Companion - Companion Publication of the 2019 ACM Designing Interactive Systems Conference
Publisher	Association for Computing Machinery (ACM)
Pages	171-176
Number of pages	6
ISBN (Electronic)	9781450362702
DOIs	https://doi.org/10.1145/3301019.3323880
Publication status	Published - 18 Jun 2019
Externally published	Yes
Event	2019 ACM Conference on Designing Interactive Systems, DIS 2019 - San Diego, United States Duration: 23 Jun 2019 → 28 Jun 2019

Conference

Conference	2019 ACM Conference on Designing Interactive Systems, DIS 2019
Country/Territory	United States
City	San Diego
Period	23/06/19 → 28/06/19

Keywords

Design for sustainability
Design speculations
Food waste
Hospitality sector

Access to Document

10.1145/3301019.3323880

Cite this

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title = "Stop wasting, start tasting! Design speculations for reducing food waste in the hospitality sector",

abstract = "Food is an essential nutritional source for all humans, yet tons of food is wasted at an increasing rate each year. Although previous HCI studies examined this issue, most of this work focuses on the domestic context. To the best of our knowledge, no study explored the food waste in hospitality sector from a design perspective. Addressing this gap, we made observations and interviews in a high-end hotel restaurant kitchen to better understand the sources of food waste in restaurants. From our findings, we envisioned three design speculations which can inspire HCI researchers and practitioners explore this issue further.",

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year = "2019",

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doi = "10.1145/3301019.3323880",

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booktitle = "DIS 2019 Companion - Companion Publication of the 2019 ACM Designing Interactive Systems Conference",

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}

Genç, HU, Yıldız, M, Yılmazer, H & Coşkun, A 2019, Stop wasting, start tasting! Design speculations for reducing food waste in the hospitality sector. in DIS 2019 Companion - Companion Publication of the 2019 ACM Designing Interactive Systems Conference. Association for Computing Machinery (ACM), pp. 171-176, 2019 ACM Conference on Designing Interactive Systems, DIS 2019, San Diego, United States, 23/06/19. https://doi.org/10.1145/3301019.3323880

Stop wasting, start tasting! Design speculations for reducing food waste in the hospitality sector. / Genç, Hüseyin Uğur; Yıldız, Mert; Yılmazer, Hakan et al.
DIS 2019 Companion - Companion Publication of the 2019 ACM Designing Interactive Systems Conference. Association for Computing Machinery (ACM), 2019. p. 171-176.

Research output: Chapter in Book/Conference proceedings/Edited volume › Conference contribution › Scientific › peer-review

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Stop wasting, start tasting! Design speculations for reducing food waste in the hospitality sector

Abstract

Conference

Keywords

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